Ultrasonic High-Resolution Longitudinal and Shear Wave Measurements in Food Colloids: Monitoring of Gelation Processes and Detection of Pathogens

Kudryashov, Evgeny; Smyth, Cormac; Duffy, G. G.; Buckin, Vitaly

doi:10.1007/3-540-46545-6_56

Cited by 30 publications

(27 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…5 shows that both of these parameters increased approximately in step with one another during the acidification reaction. It has been claimed that the increase in the ultrasonic velocity is mainly the result of the dissolution of the micellar calcium phosphate by the decreasing pH, so that both the milk serum and the casein micelles exhibit changes in composition and ultrasonic behaviour (Kudryashov, Smyth, Duffy, & Buckin, 2000). In agreement with these observations, we measured an apparently smooth increase in the ultrasonic velocity as the pH dropped, and a somewhat less smooth increase in the attenuation with time (or pH).…”

Section: The Gelation Of Acidified Milksupporting

confidence: 84%

The application of ultrasonic spectroscopy to the study of the gelation of milk components

Corredig

Alexander

Dalgleish

2004

Food Research International

View full text Add to dashboard Cite

Section: The Gelation Of Acidified Milksupporting

confidence: 84%

The application of ultrasonic spectroscopy to the study of the gelation of milk components

Corredig

Alexander

Dalgleish

2004

Food Research International

View full text Add to dashboard Cite

“…For example, it has been reported that the addition of 0.8 mol·L −1 CaCl 2 to water can change the velocity of sound traveling through it by 45 m·s −1 [13]. During acid-induced gelation of casein micelles changes in ultrasonic velocity (as well as attenuation) are mostly related to the dissociation of micellar calcium phosphate in the milk serum [11,16], and this is independent on the rate of acidification [11]. In dispersed systems, changes in velocity are caused by variations in the volume and adiabatic compressibility of the solutes as well as by changes in the hydration shells.…”

Section: Ultrasonic Spectroscopymentioning

confidence: 99%

Spectroscopic methods to determine in situ changes in dairy systems – ultrasonic and light scattering

Alexander¹,

Corredig²

2007

Lait

View full text Add to dashboard Cite

-Many of the techniques currently employed to study the aggregation of dairy systems are either invasive or not able to identify changes at the early stages of aggregation. Recently, diffusing wave spectroscopy (DWS) and ultrasonic spectroscopy (US) have shown promise as samples can be observed in situ without any preparation or disruption. With DWS measurements we can obtain information on size, spatial correlation between the colloidal particles and their movement. With high resolution ultrasonic spectrometers the velocity or attenuation of a sound wave propagating through the sample can be observed while physical chemical changes occur to the sample (for example, gelation, phase separation). DWS and US have been recently employed in the study of the interactions between proteins and other ingredients in milk-based systems. Although the changes observed during the measurements of complex systems such as milk are still to be fully understood, it is clear that these spectroscopic techniques present great potential to derive further information on the dynamics of change in aggregating systems. ultrasonic spectroscopy / diffusing wave spectroscopy / colloidal aggregationRésumé -Méthodes spectroscopiques pour déterminer in situ les changements dans les systèmes laitiers : ultrasons et diffraction de la lumière. Beaucoup de techniques actuellement employées pour étudier l'agrégation des systèmes laitiers sont soit invasives, soit incapables d'identifier les changements au tout début de l'agrégation. Récemment, la spectroscopie de diffusion d'ondes (DWS) et la spectroscopie ultrasonique (US) se sont avé-rées prometteuses puisque les échantillons peuvent être observés in situ sans préparation ni destruction. Avec les mesures DWS, on peut obtenir des informations sur la taille, la corrélation spatiale entre les particules et leurs mouvements. Avec les spectromètres ultrasoniques à haute résolution, on peut observer la vitesse ou l'atténuation d'une onde sonore se propageant au travers de l'échantillon pendant que les changements physico-chimiques ont lieu dans l'échantillon (par exemple gélification, séparation de phase). La DWS et l'US ont été récemment employées dans l'étude des interactions entre protéines et autres ingrédients dans les systèmes à base de lait. Bien que les changements observés au cours de la mesure de systèmes complexes comme le lait ne soient pas encore complètement compris, il est clair que ces techniques spectroscopiques présentent un potentiel important pour obtenir des informations sur la dynamique des changements dans les systèmes s'agrégeant. spectroscopie ultrasonique / spectroscopie DWS / agrégation

show abstract

“…In biosystems, pH values are of particular importance, because some organs and creatures are very sensitive to the concentration of hydrogen ions [1,2]. Acid-base titration and pH strips are traditional ways to measure pH value in a solution.…”

Section: Introductionmentioning

confidence: 99%

Capillary Melt Method for Micro Antimony Oxide pH Electrode

Wang

2006

Electroanalysis

View full text Add to dashboard Cite

In this work, a new approach named "capillary melt method" was developed to fabricate micro antimony wires, and the wire surface was then oxidized in a nitrate melt at high temperature to obtain an antimony/antimony oxide pH electrode. Characterization results show that the oxide layer on the wire surface is porous, and consists of Sb 2 O 3 crystal phase. The pH electrode, made using this method, showed good sensing performance in buffer solutions in the tested pH range of 2 -12. Its EMF signal was found to have a linear relationship with pH value of the solution, with a sensitivity of 54.1 mV/pH and a fitting correlation coefficient of R 2 ¼ 1.00. The advantages of the electrode are longterm stability, fast response, reproducibility and low cost.

show abstract

Ultrasonic High-Resolution Longitudinal and Shear Wave Measurements in Food Colloids: Monitoring of Gelation Processes and Detection of Pathogens

Cited by 30 publications

References 19 publications

The application of ultrasonic spectroscopy to the study of the gelation of milk components

The application of ultrasonic spectroscopy to the study of the gelation of milk components

Spectroscopic methods to determine in situ changes in dairy systems – ultrasonic and light scattering

Capillary Melt Method for Micro Antimony Oxide pH Electrode

Contact Info

Product

Resources

About